Hing Dal (Split green gram flavoured with asafoetida) recipe
ingredients
1 cup (200 g) 7 oz Split green gram (dhuli moong daf), soaked for 30 minutes, drained
2 tbsp (30 g) 1 oz Ghee
1/2 tsp (1 g) Cumin (jeera) seeds
a pinch Asafoetida (hing)
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
2 cups (500 ml) 16 fl oz Water
2 tbsp (30 g) 1 oz Ghee
1/2 tsp (1 g) Cumin (jeera) seeds
a pinch Asafoetida (hing)
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
2 cups (500 ml) 16 fl oz Water
method
1. Heat the ghee in a pressure cooker; add cumin seeds and asafoetida. When the seeds start spluttering add the split green gram. Saute for 2 minutes.
2. Add turmeric powder, salt, and 2 cups water. Mix well and close the pressure cooker. Cook till 3 whistles. Remove from heat and allow the pressure to release slowly.
3. Mix the green gram mixture with a ladle and serve hot with steamed rice.
2. Add turmeric powder, salt, and 2 cups water. Mix well and close the pressure cooker. Cook till 3 whistles. Remove from heat and allow the pressure to release slowly.
3. Mix the green gram mixture with a ladle and serve hot with steamed rice.
serving amount
serves: 6
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more information
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